Lemon Meringue Bars

2 sticks (16 tablespoons) unsalted butter, softened
1 3/4 cups plus 2 Tbsp. all purpose flour
1/4 cup plus 3 Tbsp. confectioners' sugar
2 Tbsp. plus 1 tsp. freshly grated lemon zest
1/4 tsp. coarse salt
6 large eggs plus 4 large egg whites
2 1/4 cups plus 2 Tbsp. granulated sugar
3/4 cup plus 3 Tbsp. fresh lemon juice (Do NOT use the stuff in the bottle)

Directions
Preheat oven to 350 degrees. Make the crust: Put the butter, flour, confectioners' sugar, 2 tsp. lemon zest and the salt in a bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.

Transfer the mixture to a 9x13-inch rimmed baking sheet. Press the batter evenly into the baking sheet. Chill in the freezer 10 minutes. Bake until golden (20 to 22 minutes). Let cool completely on a wire rack.

Make the filling: Whisk together the whole eggs, 1 3/4 cups granulated sugar, lemon juice and 1 Tbsp. plus 2 tsp. lemon zest. Pour over the crust. Bake until the filling is set (18 to 20 minutes). Let cool completely until on a wire rack. Keep the oven at 350 degrees.

Make the meringue topping: Put the egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.

Using an offset spatula or the back of a spoon, spread the meringue over the filling, swirling to create soft peaks. Bake until the meringue begins to brown (8 to 10 minutes). Let cool completely. Cut into bars. The bars can be refrigerated in an airtight container up to 1 day.
Makes 12 bars